Physical Indices, Processing Yields, Compositional Parameters and Fatty Acid Profile of Three Species of Cultured Sturgeon (Genus Acipenser)

Badiani, Anna; Stipa, Sandra; Nanni, N.; Gatta, Pier Paolo; Manfredini, Manfredo

doi:10.1002/(sici)1097-0010(199706)74:2<257::aid-jsfa801>3.3.co;2-b

Cited by 7 publications

(12 citation statements)

References 17 publications

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“…The total content of the latter two acids in the parent forms ranged from 10.55 to 14.95%; in SSZ it amounted to 5.88%. This value lies within the value range found out by Badiani et al (1997) for the three sturgeon species bred in aquaculture. These acids are found in much higher amounts in bred fish than in those living in the wild, which was shown for Gulf sturgeon (Acipenser oxyrinchus desotoi), pikeperch (Stizostedion lucioperca) and turbot (Scophthalmus maximus) (Chen et al, 1995;Sérot et al, 1998;Jankowska et al, 2003).…”

Section: Resultssupporting

confidence: 85%

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Production value, chemical composition and colour of fillets of the reciprocal hybrid of Siberian sturgeon with green sturgeon (Acipenser baeri Br × (Acipenser baeri × Acipenser medirostrisAyres)

Jankowska¹,

Kolman²,

Szczepkowski³

et al. 2005

Czech J. Anim. Sci.

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Fillet yield, colour, chemical composition and fatty acid composition in the reciprocal hybrid (SSZ) of Siberian sturgeon with its crossbred with green sturgeon were analysed. It was found that fillet yield in relation to the weight of gutted and deheaded carcass did not deviate from the parent forms. SSZ does not keep the salmon-pink colour of tissue, which is typical of the father form. Its tissue contains more (P ≤ 0.01) protein and less (P ≤ 0.01) water than the parental tissue as well as less (P ≤ 0.01) fat than the father's tissue. The percentage of MUFA in tissue lipids corresponds to their proportion in the father form, whereas the corresponding values for SFA and PUFA are closer to the father form and much higher (P ≤ 0.01) than in the mother form. A 100 g portion of the SSZ tissue for consumption contains a higher total amount of n-3 acids as well as EPA and DHA than the parent fish, with a higher difference in comparison with Siberian sturgeon.

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Section: Resultssupporting

confidence: 85%

“…According to Badiani et al (1997), significant differences were observed between the water, fat and protein content in the tissue of the three sturgeon species; Acipenser baeri, A. naccari and A. transmontanus. Interestingly, the protein content ranged from 186.4 to 194.7 g/kg, but the fat content range was broader -from 44.9 to 106.4 g/kg.…”

Section: Resultsmentioning

confidence: 99%

Production value, chemical composition and colour of fillets of the reciprocal hybrid of Siberian sturgeon with green sturgeon (Acipenser baeri Br × (Acipenser baeri × Acipenser medirostrisAyres)

Jankowska¹,

Kolman²,

Szczepkowski³

et al. 2005

Czech J. Anim. Sci.

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“…Fish lipids contain high level of PUFA and are a good source of PUFA for the human diet (Ackman and others 1972; Ackman 1999). The fatty acid profiles of sturgeon muscle tissue were dominant of MUFAs than saturated fatty acids and PUFAs (Badiani and others 1997). The contents of ω‐3 fatty acids of sturgeon meat were different between species of sturgeon (Badiani and others 1997) and wild or cultured sturgeon (Chen and others 1995).…”

Section: Resultsmentioning

confidence: 99%

“…The fatty acid profiles of sturgeon muscle tissue were dominant of MUFAs than saturated fatty acids and PUFAs (Badiani and others 1997). The contents of ω‐3 fatty acids of sturgeon meat were different between species of sturgeon (Badiani and others 1997) and wild or cultured sturgeon (Chen and others 1995). Xu and others (1993) reported increased level of EPA and DHA in white sturgeon tissue by the addition of cod liver oil in the fish diet.…”

Section: Resultsmentioning

confidence: 99%

Quality Attributes and Microbial Storage Stability of Caviar from Cultivated White Sturgeon (Acipenser transmontanus)

Shin¹,

Oliveira²,

Rasco³

2010

Journal of Food Science

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Caviar was prepared from white sturgeon (Acipenser transmontanus) roe by adjusting the water phase salt (WPS) to 4.0% to 6.3% by adding food grade NaCl. Fish were obtained from 2 different farms from the Inland Northwest (N = 5). Salt was absorbed at a different rate and to a different extent by roe from different fish. The lipid content in the fish roe varied from 10.2% to 14.4% (w/w), with palmitic acid and oleic acid being the most abundant saturated and monounsaturated fatty acids present, respectively. The caviar contained high levels of polyunsaturated fatty acids (PUFA) (35% to 37%) with docosahexanoic acid being the most abundant omega-3 long chain fatty acid. There were no significant differences in microbial storage stability for caviars from different fish stored at 3 degrees C. However, for caviar stored at 7 degrees C, there was less growth of Listeria monocytogenes (using a cocktail of ATCC 19114, 7644, 19113 strains) in 2 samples (2B46 and 0F05) until day 20. In 2 other samples (453F and 2519), which had lower initial microbial loads, less overall microbial growth was observed, indicating that culture and harvest practices result in compositional differences between fish, which may impact both product composition and storage stability.

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“…Similar to sturgeon flesh, the majority of researches found a relation between diet and caviar composition (Badiani et al . ; Zhang et al . ).…”

Section: Caviar and Aquaculture: The Bright Side Of The Moonmentioning

confidence: 99%

The future of caviar production on the light of social changes: a new dawn for caviar?

Sicuro

2018

Reviews in Aquaculture

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Caviar consumption is increasing, and main projections indicate that the presumable maximum production will be of 3000 t year−1. From the productive point of view, the principal difference from the past caviar production is the definitive shift from wild to farmed caviar. Due to the recent advances in sturgeon aquaculture and the expansion of luxury consumers, there remains vast potential to reshape caviar consumption. Luxury market is extremely lucrative, it accounted for €217–€253 billion in 2016 and this is about 1.5 times of world aquaculture production. However, these perspectives are not only positive as this market segment is also affected by the diffusion of imitation (i.e. caviar substitutes, in this case). The proliferation of caviar substitutes can be interpreted as a kind of commercial Müllerian mimicry, while the adoption of new marketing strategy defined ‘Masstige’, which describes a downward luxury extensions directed towards middle‐class consumers and introduces new perspectives to this sector in its totality. What suggestions can be made by observing luxury consumers attitudes? This review takes into consideration the relation between sturgeon farming and quality of caviar on the light of modern societal changes. The main challenge for sturgeon aquaculture will be to spread a positive image of farmed caviar, thus introducing the aspects of excellence related to extensive aquaculture in controlled conditions by the adoption of shared rules on caviar quality. The most interesting aspects emerged are related to potential social expansion of caviar consumption, particularly in the middle‐class consumers.

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Physical Indices, Processing Yields, Compositional Parameters and Fatty Acid Profile of Three Species of Cultured Sturgeon (Genus Acipenser)

Cited by 7 publications

References 17 publications

Production value, chemical composition and colour of fillets of the reciprocal hybrid of Siberian sturgeon with green sturgeon (Acipenser baeri Br × (Acipenser baeri × Acipenser medirostrisAyres)

Production value, chemical composition and colour of fillets of the reciprocal hybrid of Siberian sturgeon with green sturgeon (Acipenser baeri Br × (Acipenser baeri × Acipenser medirostrisAyres)

Quality Attributes and Microbial Storage Stability of Caviar from Cultivated White Sturgeon (Acipenser transmontanus)

The future of caviar production on the light of social changes: a new dawn for caviar?

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